This air fryer salmon recipe is served over a delicious, gluten-free orzo pasta with sun-dried tomatoes and spinach to create the perfect dinner that's sure to impress!
Jump to RecipeThe Most Flavorful Fish Recipe You'll Ever Make
Is there anything better than a perfectly cooked fish paired with a pasta dish? Personally, this is one of my favorite combinations to serve for dinner alongside a nice side salad. It's a classic combo that is easier to execute than you'd think and is sure to impress your guests! As well, this versatile pairing is delicious to enjoy no matter the time of year. And this recipe is no exception!
This easy, gluten-free recipe features a beautifully seasoned, tender salmon cooked in the air fryer before being finished in a creamy tuscan orzo. But this isn't just any salmon. The salmon used in this recipe is from the Fish Market, an infamous California restaurant and fishery. The Fish Market prides themselves on sourcing only the very best, and that quality holds true for this salmon! As an avid salmon and seafood connoisseur, I can confidently say this is the best salmon I've ever had!
So, if you love buttery salmon that's packed with flavor, then this dish is for you! I guarantee that you'll fall in love after just one bite of this salmon paired with the sun-dried tomato and spinach orzo. I'll even go as far to say that this will be the most flavorful and delicious fish recipe you'll ever make! Guess you'll just have to try this recipe for yourself to find out!
Why the Variety of Salmon Matters
Like any seafood recipe, the type and quality of fish you use makes a huge difference in the outcome of the dish. It's no secret that using fresh, high quality fish always yields the best outcome. But how do you know what type of fish to look for? When it comes to salmon, there's so many different distinctions to be aware of. There's farm-raised versus wild caught, different variety of the fish itself (sockeye versus pink salmon, for example), sustainability, etc. So, how do you pick the best kind of salmon?
Luckily, these are the perfect type of questions to direct to an expert! I had the pleasure of meeting with Tim Sobolewski, one of the resident fish experts at the Fish Market, and saying he lived up to his title would be an understatement. He not only took the time to walk me through their wide selection of fresh fish but also carefully explained the different varieties in not just the salmon, but all the fish they offer! So, here's what I learned about salmon...
- Farm-Raised vs. Wild-Caught: Unfortunately, there's a negative stigma around the term "farm-raised". This is due to a number of reasons, but the primary being that farm-raised used to be associated with a large number of fish being bred quickly in a small, confined environment. In actuality, there are many regulations that salmon farms must follow. As well, the best fisheries will actually raise their salmon in pens exposed to strong currents that replicate the salmons natural environment. In this environment, the water is cleaned from bacteria and pollutants; whereases, wild-caught salmon can be contaminated by toxins or plastic.
- Sustainability: Did you know that the Seafood Watch rated salmon as the most environmentally sustainable fish? Farm-raised salmon is actually more sustainable than wild caught salmon. Over recent years, there's been a decline in the wild salmon population due to overfishing and habitat destruction. Salmon that is farmed sustainability not only limits the environmental impact but also keeps the population steady. This is crucial because if we continue to overfish and drive the wild salmon numbers down, this could put the species at risk. Finally, when it comes to sustainability and farm-raised salmon, it's also important to consider where the farm is and the carbon footprint. Salmon farms that don't use air freight, are a top choice for sustainable salmon!
- Type of Salmon: There are seven species of Pacific salmon and only one Atlantic salmon. The types of Pacific salmon include the chinook, coho, chum, sockeye, pink, Masu, and amago. Chinook salmon, also known as king salmon, are the largest Pacific salmon and known for their dense, meaty texture. The sockeye has the most pronounced taste and is the firmest, potentially due to its longer migrating period. The flavor of the Atlantic salmon is milder, and the meat itself is firm and oily. This yields a delicate, buttery flesh that is very moist when cooked.
Needless to say, there's a lot of factors to consider when choosing the best salmon! This experience can tend to be overwhelming, especially if it's your first time buying or cooking fish. To ensure you purchase the correct type and highest quality salmon, it's always best to go to a fish market There, you'll not only have the pick of fresher, better options but also an overall more positive, informative experience!
The Type of Salmon Use in This Recipe...
After all of that information, you may be wondering what type of salmon I chose to use in this recipe. This recipe uses three Atlantic salmon fillets; however, this isn't just any Atlantic salmon. I had the opportunity to cook and enjoy Hiddenfjord salmon from the Faroe Islands. Their farmed salmon is raised in the wild, specifically in pens where they're exposed to high waves that provide the perfect natural living conditions for the Atlantic salmon. This is not only the best environmental sustainability choice, but yields the premium-quality salmon that is recognized worldwide.
Speaking of sustainability, Hiddenfjord stopped using air freight as means to transport their salmon in 2020. Instead their salmon is shipped by boat for overseas destinations. This choice makes Hiddenfjord the first salmon producer in the world to rely purely on low-emission transportation of goods. Furthermore, they've been able to maintain their salmon quality thanks to their stress-free harvesting process. This process ensures that each salmon is packed within three hours of swimming so that it preserves the salmon's firm texture and delicious flavor.
As the Faroe Islands are the natural home of the Atlantic Salmon, the Hiddenfjord salmon are raised in the best conditions and environment. Not only are no antibiotics or hormones used, but the controlled farming process also prevents exposure to pollutants. This allows the salmon to thrive and yield the very best quality. And it truly does make all the difference! The flavor and texture of this salmon is unlike anything I've ever tried before. It's no wonder that chefs, fish buyers, and consumers alike agree that Hiddenfjord salmon has the finest taste and quality worldwide.
Preparing the Salmon Filets
One of the many great aspects about working with such a high quality piece of fish is that it's so simple to prepare. For this recipe, I really wanted to focus on letting those natural flavors shine through. As I mentioned, Atlantic salmon has a mild taste to it and yields a buttery finish thanks to its firm, oily consistency. Unlike other types of salmon, it doesn't need to be cooked in a sauce to maintain that moist texture as it has a high-fat content. Just a little seasoning is all this salmon needs!
To prepare your salmon fillets, first allow them to come to room temperature. This ensures a more even cook throughout the whole fish, which will result in a tender, flaky texture. Then, pat each fillet dry with a paper towel to prevent the fish from getting tough. As well, excess moisture will cause the salmon to steam, which can cause a "mushy" texture. These two steps are easy ways to ensure you have the best possible cook on the salmon!
Next, I combine my seasonings in a small bowl. I use a simple blend of garlic powder, paprika, pepper and salt. Salmon really doesn't need much seasoning to be flavorful! A little bit of paprika goes a long way here as the sweet, smoky notes to it that pairs well with the salmon. As well, I find that the garlic powder ties in well with the flavor of the tuscan orzo, while salt absorbs into the flesh of the fish and makes it more tender. The goal of this recipe is to enhance the natural flavors of the salmon instead of masking them.
How to Cook the Best Salmon
After the salmon has come to room temperature and been pat dry, you can sprinkle your blend of seasonings evenly across the top of each salmon. No need to season the salmon skin here. Then, I run a spoon along the top to work the seasoning into the flesh of the salmon itself. This also creates a nice crust on the salmon that yields a beautiful color! Finally, I just drizzle a little olive oil over the top of each salmon.
Now, it's finally time to cook these beautiful salmon fillets! We'll be air frying our salmon to yield a tender, moist flesh with a slightly crisp crust on top. While pan searing is usually the go-to method for cooking salmon, I found with fillets this size (roughly eight to nine ounces), it's much easier to cook them an air fryer. Not only does it yield a better result, but it's also much less of a mess this way! Just pop them in the air fryer at 400 degrees Fahrenheit for eight minutes and they'll be ready to go!
If you don't have an air fryer, you can cook the salmon fillets in the oven. Just cook them at 400 degrees for roughly 15 minutes. The oven takes a little longer than an air fryer because it's a bigger space to heat compared to the small appliance. Also note that we do want to undercook the salmon by just a minute or two as we will be finishing it in the orzo. This way, the salmon is still 90% cooked but able to gain those delicious tuscan flavors! But we'll get to that a little bit later.
The Best Gluten-Free Orzo
Before we can get into making the gluten-free orzo, we first need to establish what type of orzo to use. Like other traditional pastas, orzo contains gluten. Unfortunately, not many brands produce gluten-free orzo. That being said, I have found one brand that not only produces a gluten-free orzo but a delicious one at that! I use the DeLallo Gluten-Free Orzo that is made with corn and rice. It's an authentic Italian pasta that has a nearly identical taste and texture to wheat pasta. It's the perfect substitute and pasta for this dish!
How to Make Tuscan-Style Orzo
To make our creamy orzo, we'll first start by adding two tablespoons of unsalted butter to a large pot or skillet. Note that whatever dish you use will need to be wide enough to accommodate the salmon fillets. Melt the butter over medium-high heat, then add one diced shallot. I like to use a shallot in place of an onion as it has a more subtle flavor that doesn't overpower a dish. Sauté the shallot for three minutes, then reduce the heat to medium and add three cloves of minced garlic. As garlic can burn quickly, it's important to add it after the shallot has already been cooked down slightly. Sauté the garlic for two minutes before adding the sun-dried tomatoes, lemon juice and dijon mustard. The acidity of the lemon juice and tang of the mustard will add layers of flavor to the orzo.
Stir to combine the ingredients before adding the orzo. We add the orzo before the liquids in order to toast is slightly, season it, and keep it from getting mushy. After two minutes, add one 15 ounce can of coconut milk here in place of heavy cream. Before adding it to the pot, I first blend it to combine the solidified cream layer on top with the liquid below. This helps to ensure all of the liquid is the same consistency; furthermore, it mimics traditional cream. I opt for coconut milk over cream here because I find the flavor profile works better with the salmon and the dish is lighter overall. Once all of the liquid has been added, bring the orzo to a simmer and continue to stir.
After the coconut milk has been absorbed, add two thirds cup of vegetable broth and continue to stir. Then, add a sprinkle of dried oregano. While there's still a bit of liquid in the pot, add the spinach and continue to stir. As the vegetable broth is absorbed and the orzo becomes fluffy, the spinach will cook down. We add the spinach during this section because it wilts so quickly. This way, the spinach is cooked but still tastes fresh! Finally, sprinkle in a little parmesan cheese and stir to combine. If you'd like, you can add artichoke hearts, Kalamata olives, or capers after the cheese is added. Personally, I like this dish with less ingredients but the choice is yours!
Adding the Salmon to the Orzo
At last, it's finally time to combine the salmon and orzo! First, reduce the heat to low. There should be a little bit of vegetable broth remaining for this step; however, if it has all been absorbed then you can add a little splash of vegetable broth to the orzo. There just needs to be a little liquid to prevent from the orzo from burning. While the orzo is simmering, give it one more stir before carefully transferring the salmon fillets to the orzo. I like to gently maneuver them in so that each fillet is sitting on top of the orzo, but also nestled in so that there's orzo around the sides.
The importance of this step is to combine the flavors and finish cooking the dish together. Allow the fillets to cook in the orzo for only one to two minutes before turning off the heat. I like to spoon a few sun-dried tomatoes or spinach over the fillets to further incorporate the flavors of the tuscan orzo with the air fried salmon. Then, you can garnish the dish with more parmesan cheese if desired and a few fresh basil leaves. I love adding basil to this dish as the freshness lightens the dish and the sweetness of the herb ties in well with the coconut milk.
You have a few options when it comes to how best to serve this dish. If it's for a casual dinner, you can serve it paella-style with the dish in the middle of the table to be enjoyed by all! Or you transfer the orzo and each fillet of salmon to three individual plates. Finally, you can divide each fillet in half to further extend this dish. This recipe serves three but can comfortably feed six people if you serve it with a side salad. But note that after one bite, no one is going to want to share their salmon fillet! The buttery salmon combined with the creamy orzo is just too delicious not to want to a whole plate to yourself!
The Fish Market
"We're seafood people in a restaurant industry." That's how fish expert Tim Sobolewski describes the Fish Market. And that's exactly how the Fish Market started out. Amongst the four founders was one fisherman and a boat captain; they then partnered with a seafood fanatic and culinary-skilled colleague to create a dream team of seafood people. They brought their vision of creating a unique dining experience centered on simplicity, freshness, and quality to life in 1976 And, well, the rest is history!
Almost 50 years later and their dedication to the seafood industry holds true. Their commitment to quality, sustainability, and the freshest catch comes through in each and every fish. They make a point to maintain close relationships with local fishermen and are able to source some of the best catches right off the coast of California. For the seafood they can't source locally, they search far and wide to ensure they're finding the highest quality options. By sourcing only the best quality, they're able to deliver fresh fish from the sea directly to the table.
And you can really taste the difference! From their fresh oysters to their smoked salmon, each seafood item is the best of the best. They prioritize seasonal fish to ensure their selection reflects the best type of fish for the current time of year. While this is something many people wouldn't think to consider or simply overlook, the Fish Market considers every avenue to go above and beyond in freshness and quality. "Seafood is our passion, freshness is our mission, and quality is our commitment."
Ordering Your Fish Online
The holiday season may be the best time of the year, but it's also the busiest! Between searching for the perfect present and preparing for the big day, shopping for your holiday dinner is just one more thing on the to do list. Luckily the Fish Market is here to take some of that stress off you! And it's all thanks to their online ordering system!
Plan your holidays at home by preordering fresh, high quality seafood to elevate your holiday entertaining! From prawn platters to take and bake au gratin potatoes, their online ordering system makes it easy to pick and choose exactly what you need. And to make this recipe even easier, the Fish Market offers portioned fish that's readily available. Just place your order online and it will be ready for pick up 48 hours later! Hello fresh salmon!
This process couldn't be any easier and it truly saves you so much time. Check out their hours or location here to find the Fish Market closest to you. Then, just place your order, pick it up and you're all set! So, whether you're ordering clam chowder for your Christmas Eve dinner or lobster tails for Christmas Day, the Fish Market is here to make holiday entertaining a whole lot easier!
If You Love This Recipe...
If you're a fan of this recipe, I have a few other dishes on my blog that I think you'll also enjoy! If you're looking for another seafood option, try out these Spicy Ahi Tuna Nachos. These nachos featuring tuna, avocado, jalapeño and cilantro to create a recipe full of flavor! This is also another great recipe where you can utilize the Fish Market! They source delicious tuna and have the freshest, seasonal options to ensure the fish is always at its best. This is a great appetizer to serve for summer alongside a refreshing margarita.
Searching for another gluten-free orzo recipe? If so, you're in luck! I have two delicious gluten-free orzo recipes that are perfect for fall and winter. The first is my Creamy Butternut Squash Orzo with Sausage! This one pot gluten-free recipe is the perfect combination of rich, creamy, and decadent. It comes together in less than an hour and is sure to impress! If you're looking for a cozy and filling soup to warm you up this winter, look no further! My Lemon Orzo Soup with Chicken is just what you need on a cold day. Both of these recipes use the DeLallo Gluten-Free Orzo to yield a delicious pasta dish!
Finally, if you're looking for side dishes to pair with this salmon recipe, then I have you covered. For a refreshing, light side salad, I'd recommend either my Roasted Beet and Citrus Salad or this Vegan Kale Caesar Salad. Both salads are great options, it just depends what you're in the mood for! As for a side of bread with this tuscan orzo, you have to try my Gluten-Free Focaccia Bread. This delicious bread yields the perfect texture and tastes so similar to restaurant-style focaccia that you wouldn't even know the difference. Ultimately, you don't need a side as this creamy orzo with salmon is filling and satisfying, but it's always nice to have options!
Creamy Tuscan Orzo with Salmon
Course: MainDifficulty: Easy3
servings15
minutes30
minutesThis air fryer salmon recipe is served over a delicious, gluten-free orzo pasta with sun-dried tomatoes and spinach to create the perfect dinner that's sure to impress!
Ingredients
- Ingredients for the Salmon
3 8.5 ounce Atlantic salmon fillets
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon pepper
½ teaspoon salt
3 teaspoons olive oil
- Ingredients for the Orzo
2 tablespoons unsalted butter
1 large shallot, diced
3 cloves garlic, minced
½ cup sun-dried tomatoes
2 teaspoons lemon juice
1 teaspoon dijon mustard
1 cup uncooked gluten-free orzo pasta
1 15oz. can of coconut milk, blended
⅔ cup vegetable broth
1 teaspoon oregano
1 ½ cup baby spinach
½ cup parmesan cheese
Fresh basil, for garnish
Directions
- Instructions for the Salmon
- Allow the fillets to come to room temperature then pat dry.
- Combine the seasonings in a small bowl and sprinkle over the top of each salmon. Pat down with your hands or use a spoon to ensure the seasoning sticks to the salmon.
- Transfer the fillets to a tray lined with parchment paper, then drizzle the olive oil over the top of each fillet.
- Air fry at 400 degrees Fahrenheit for 8 minutes.
- Instructions for the Orzo
- Add the butter to a large pot over medium-high heat. Melt the butter, then add the diced shallots and sauté for 3-4 minutes before adding the minced garlic.
- Cook the garlic down over medium heat for two minutes before adding the sun-dried tomatoes, lemon juice and dijon mustard.
- Stir to combine the ingredients, then add the orzo. Toast the orzo to infuse the flavors for 2 minutes. Then, add the coconut milk.
- Bring to a simmer and continue to cook for 7-10 minutes over medium-low heat, uncovered. Stir every few minutes to keep the orzo from burning.
- After the coconut milk has been absorbed, add the vegetable broth and continue to stir until all the vegetable broth is nearly absorbed. Then, reduce the heat to low.
- Stir in the spinach and parmesan. Once the spinach has wilted and the cheese has melted, add the salmon fillets. Allow to cook on low heat for 2 minutes, before removing from heat and serving.
Recipe Video
Notes
- Refrigerate up to four days.
Leave a Reply